Showing posts with label Lime. Show all posts
Showing posts with label Lime. Show all posts
It seems like ages since I've updated this blog. Oh wait! It's actually been ages. Over two months and not an entry. Seems a little strange. It's not like I've not been cooking; I've been cooking like a maniac some days. It's not like I didn't have time; I've been a sloth quite a few of those days. It's just, you know, just not been going right. Just when I think, I have life figured out, I have something new to look forward to, it all seems to come crashing down. So much so, I don't think I should think so much anymore
I've been making this so often, but forget to take a picture every time. Yesterday for some reason, I got confused with the order quantities and had a ton leftover which I boxed up and gave to my sister in law. I also got her to model for me when she came over. Not an easy task with two rowdy boys, one who wanted the phone and the other who just want to go home or get banana chips!
This is actually the easiest thing to make. If you're from south of the Vindhyas you probably make Lemon Rice, this is just savvying it up using rice noodles instead of rice. I'm going to go ahead and call this Lemon Rice Noodles though in fact I'm actually using limes. Just the way it's been called so far and I'm no path-breaking trendsetter here.
Ingredients
Rice Noodles - 200g pack
Water to cook the noodles
1 tbsp - sunflower oil
1 tsp - mustard seeds
3 - green chillis split long
1 - sprig curry leaf
1/2 tsp - turmeric powder
Juice of 3 limes
Salt to taste
Method
1. Cook rice noodles till al dente. Follow instructions on the pack. Do not let it turn to mush.
2. Drain & run cooked noodles under cold water to stop cooking. Further drain in colander
3. In a wok, heat the oil and temper mustard seeds
4. Add green chillis & curry leaves to the temper. Stir around till the raw taste goes off. Take care to ensure the curry leaves don't burn.
5. Briefly take the wok off heat and add turmeric, back on heat and stir with the chillis and curry leaves. Again, take care the turmeric doesnt burn.
6. Take the wok off heat and add the drained and cooled noodles.
7. Sprinkle lime juice and salt over the noodles and toss to distribute evenly. (I used my hands to toss the noodles)
8. Place it back on heat and gently warm it through allowing the flavours to combine.
8. Et Voila! Lemon Rice Noodles ready.
If you follow me on Facebook, you'd know by now I contribute to a food app called TinyOwl in Bombay. Introduced by a couple of ex colleagues of mine, this app has been something that's been keeping me busy for the last couple of months. It started off slow, but has been building up pace. It is a place for me to try and figure out whether people actually enjoy the food I make. I can't say very convincingly it's all very smooth sailing, but some dishes fare better than others and this Lemon Rice Noodles is something which has received the most favourable comments so far. I usually serve this with a Ginger & Chilli yogurt based dip which goes really really well. It's not really necessary though. I love it just as it is.
I've been making this so often, but forget to take a picture every time. Yesterday for some reason, I got confused with the order quantities and had a ton leftover which I boxed up and gave to my sister in law. I also got her to model for me when she came over. Not an easy task with two rowdy boys, one who wanted the phone and the other who just want to go home or get banana chips!
This is actually the easiest thing to make. If you're from south of the Vindhyas you probably make Lemon Rice, this is just savvying it up using rice noodles instead of rice. I'm going to go ahead and call this Lemon Rice Noodles though in fact I'm actually using limes. Just the way it's been called so far and I'm no path-breaking trendsetter here.
Ingredients
Rice Noodles - 200g pack
Water to cook the noodles
1 tbsp - sunflower oil
1 tsp - mustard seeds
3 - green chillis split long
1 - sprig curry leaf
1/2 tsp - turmeric powder
Juice of 3 limes
Salt to taste
Method
1. Cook rice noodles till al dente. Follow instructions on the pack. Do not let it turn to mush.
2. Drain & run cooked noodles under cold water to stop cooking. Further drain in colander
3. In a wok, heat the oil and temper mustard seeds
4. Add green chillis & curry leaves to the temper. Stir around till the raw taste goes off. Take care to ensure the curry leaves don't burn.
5. Briefly take the wok off heat and add turmeric, back on heat and stir with the chillis and curry leaves. Again, take care the turmeric doesnt burn.
6. Take the wok off heat and add the drained and cooled noodles.
7. Sprinkle lime juice and salt over the noodles and toss to distribute evenly. (I used my hands to toss the noodles)
8. Place it back on heat and gently warm it through allowing the flavours to combine.
8. Et Voila! Lemon Rice Noodles ready.
Lemon Rice Noodles
When my closest friends moved countries, I was the recipient of a lot of goodwill, a lot of love, a lot of memories and a lot of stuff from their pantry. Upali passed on these limes and I very happily accepted them as Kaffir Limes despite them not having the ridgy exterior that kaffir limes have. I kept calling them kaffir limes till after a point even I realized the distinctive kaffir lime aroma was missing. Something, my brother kept mentioning over and over again... 'But it doesn't have thaaaattt... like you know the last time you made it...'
Update from Upali: These limes are called Gondho Lebu in Bengali and they travelled all the way from Calcutta to my cake. Thanks so much Upli!
Lime Syrup Cake
Warning: Photo Heavy blog
I'm quite the narcissist. Once I had a pretty cake, I wanted to take a dozen pictures and show them off. Doesn't matter that most of them are not that great. It doesn't even matter that I didn't even want to cut this cake and taste it. All cos the cake looked so super pretty. Atleast to me. It's also the first time I used a blow torch at home. My brother helped me start it up amidst yells of "stop pointing the damn thing at your face!!!" Well, that's me. Let's just say a little inadequate sometimes.
My brother likes anything lemony. So I thought I'd treat him to a lemon meringue 'cake' instead of a traditional tart. I also had these Kaffir Lime Leaves which I had got on an off chance from the local store and I'd kept aside to use in some Thai curry. The curry never happened and the leaves were going to go bad soon when I hit upon this miracle idea, why not use kaffir lime leaves in the cake?
Kaffir Lime Leaf, Lemon & Lime Meringue Cake
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